There are several reasons this cake is terrific: 1. It requires no cooking or icing.
2. It can be made well in advance of the party, giving you the appearance of being organised.
3. Kids LOVE it!
This recipe makes one enormous cake, enough to satisfy the whole preschool class who will come back for seconds and even thirds if you let them, so you'll need a really big 25cm springform tin.
2 litres Streets Blue Ribbon vanilla ice cream
200g butter, softened
1.5 cups pure icing sugar
4 eggs at room temperature
400g dark chocolate melts
0.5 cup thickened cream
250g packet tiramisu sponge finger biscuits
2 x 175g packets hundreds & thousands
Soften the ice cream by leaving at room temperature for 10-15 minutes. Then using a hand beater, cream the icing sugar and butter until pale. Add the eggs one at a time, beating well after each addition.
Combine chocolate melts and cream in a microwave bowl and zap on high, uncovered for 2-3 minutes, stirring every minute with a metal spoon until melted and smooth. Add to butter mixture and and beat until smooth.
Line the base of a large 25cm springform tin then cover the base with 1 packet of the hundreds & thousands. Pour in half the chocolate mixture, taking care not to disturb the hundreds & thousands. Cut the biscuits in half lengthways to make two thinner biscuits and arrange in a single layer over the cake, trimming them to fit. Next put the icecream in squashing down gently. Then repeat the biscuits, the chocolate butter mixture and cover with the other packet of hundreds & thousands.
Cover tightly with glad wrap and foil and freeze overnight.
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1 comment:
Absolutely delicious and completely fool proof. The only thing is I would recommend is using a bigger tin than 25cms. Although it doesn't really matter you just end up with a thicker cake.
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